RecipesRECIPES

Chicken Marbella

Prep Time: 5 minutes / Cook Time: 60 minutes / Yields: 2-4 servings

California Sun Dry

Ingredients

1 chicken, 2 1/2 pounds, cut into pieces
4 tbsp sun-dried tomato garlic
2 tbsp dried oregano
coarse salt and freshly ground black pepper to taste
4 tbsp red wine vinegar
4 tbsp olive oil, from drained sun-dried tomatoes
¼ cup pitted prunes
1/4 cup pitted Spanish green olives
2 tbsp capers with a bit of juice
¼ cup chopped sun-dried tomatoes
2 bayleaves
¼ cup brown sugar
¼ cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
baking spray

Instructions

Step 1
In a glass bowl combine chicken pieces, garlic, oregano, pepper and coarse salt to taste, vinegar, oliveoil, prunes, olives, capers, juice, sun-dried tomatoes and bay leaves. Cover and let marinate, refrigerated, overnight.

Step 2
Preheat oven to 350 degrees. Spray a shallow baking pan with baking spray. Arrange chicken in a single layer in pan and spoon marinade over. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Step 3
Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork, yield clear yellow juice.

Step 4
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

PRODUCT USED

Garlic with Spices

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry

PRODUCT USED

Sun-Dried Tomato Halves

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

Chicken Marbella

Prep Time: 5 minutes / Cook Time: 60 minutes / Yields: 2-4 servings

California Sun Dry

Ingredients

1 chicken, 2 1/2 pounds, cut into pieces
4 tbsp sun-dried tomato garlic
2 tbsp dried oregano
coarse salt and freshly ground black pepper to taste
4 tbsp red wine vinegar
4 tbsp olive oil, from drained sun-dried tomatoes
¼ cup pitted prunes
1/4 cup pitted Spanish green olives
2 tbsp capers with a bit of juice
¼ cup chopped sun-dried tomatoes
2 bayleaves
¼ cup brown sugar
¼ cup white wine
1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
baking spray

Instructions

Step 1
In a glass bowl combine chicken pieces, garlic, oregano, pepper and coarse salt to taste, vinegar, oliveoil, prunes, olives, capers, juice, sun-dried tomatoes and bay leaves. Cover and let marinate, refrigerated, overnight.

Step 2
Preheat oven to 350 degrees. Spray a shallow baking pan with baking spray. Arrange chicken in a single layer in pan and spoon marinade over. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Step 3
Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork, yield clear yellow juice.

Step 4
With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat.

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